Sodium bicarbonate (NaHCO3), or sodium hydrogen carbonate, also known as baking soda and bicarbonate of soda, is a soluble white anhydrous or crystalline compound, with a slight alkaline taste resembling that of sodium carbonate. It is found in many mineral springs and also produced artificially.
It is also used as an antacid to treat heartburn. The anhydrous form is also used to absorb moisture and odours; a box can be left in the refrigerator for this purpose. Additionally, a paste from baking soda can be very effective when used in cleaning and scrubbing. Used in toothpaste, baking soda helps to gently remove stains, whiten teeth, and freshen breath.
Sodium bicarbonate, when exposed to a moderately strong acid, releases carbon dioxide and water:
It is used in combination with acidic compounds as a leavening agent in baking: some forms of baking powder contain sodium bicarbonate. Formerly, it was used as a source of carbon dioxide for soda water.
Safety
Although sodium bicarbonate is used as an antacid, excess consumption can lower blood pH. Sodium bicarbonate should only be consumed in solution with water.
Baking soda, which is a trade name for bicarbonate of soda, is now found in practically every kitchen throughout the country and is regarded a necessity by millions of Americans.
The first factory was in the kitchen of his home with baking soda put in paper bags by hand.
The cow was adopted as a trademark because of the use of sour milk with saleratus in baking.
The original use of soda ash in baking bread seems to be credited to American Indians using it to leaven their bread.
Bicarbonate of soda in baking was first introduced around the 1840s to Ireland.
Prior to that Church had experimented in synthetic production of bicarbonate of soda in Rochester, NY in the 1830s and in 1840 he moved to New York where he was influenced by his brother-in-law, John Dwight.
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